#i want to eat the big skillet of egg and the meat skewers and the fancy bread sooo bad

[floorpancakes]

dandelionland village

[toddlazarski]

Discovering Alambres in Milwaukee

Shepherd Express

Beef or pork? Tripa? What about lengua? I can’t live without at least trying every chorizo presented to me. And with any decent Mexican restaurant even pollo should be on the table for discussion—hinting at the biggest problem within the greatest, highest-varietal world cuisine: What do you order when you want everything?

Anyone with the maybe embarrassing experience of eating out with me at a proper Mexican spot has probably witnessed, with some gastrointestinal wonder, or maybe a guffaw, a personal solution to the conundrum. It is what I’ve long deemed the “entree-plus” method. What you do is order, say, a torta dinner, but then, politely holding your finger up to indicate to the waitress you are not yet done with your wish list, also ask for a couple of tacos. For the side. Maybe get the shrimp diablo, and team it with a simple desebrada number. Try the bistec ranchero, but with a sidecar of cecina. Possibilities become endless, but within, the basic premise is simple: to run the meat gamut, as much as possible, exponentially increase your lipid-and-sauce variations, skip the fear of missing out, make lunch a cultural deep dive, in the process achieving your Epicurean best self, spinning life into a fete of curiosity, not restraint, and turning the table into one of those fashionably messy, rustic Bon Appetit cover photo shoots.        

But what if the answer to the ubiquitous meat question, with all the options, all the exotic-sounding proteins, is, more simply—in that annoying social media vernacular vain—“Yes, please!”  

Enter the Mexico City specialty known as the Alambre. Spanish for “wire,” the word is indeed rooted in a meat combo cooked on a skewer. But it is a shish kabob in spirit only. In the real world it exists as a single plate amalgamation, a meat party, that is actually more like a sizzling late-night drunk skillet of all the most satisfying things found in the furthest crevices of the fridge. Among the multitude varietals, the basic offering mixes steak, chopped bacon, bell peppers, onions, melty cheese. Chorizo is a common contributor as well. Ham can sometimes be considered a healthy alternative—which tells you much about the nature of the dish. Avocado is also a usual suspect. But remember, as it tells itself every morning when looking in the mirror, that is good fat. A blank slate for Fieri-level exploration when sided by tortillas and some salsa, the alambre is a vessel of a DIY taco tour through a good Mexican grocery store.  

My introduction came on 25th and Greenfield Avenue, where the sadly-shuttered El Canaveral once specialized in the plate. It is a meal that still exists like something out of Proust, the memory triggering hunger daydreams of winter nights spent hunkered over a posse of a meat pile, a craggy, cheesy sponge for their quintet of creamy salsas, each building on the last in hue, heat, and intensity. What was truly unique, in those Canaveral salad days, was I only felt the need to order one thing. One word, even, levied to the waitress, enough to hold all the Mexican meal promise one might reasonably ask for. I often bemoan the loss, wistfully ponder the empty husk of the handsome and cozy corner barroom, consider the death of all that smoking meat waft potential. But in loving pursuit of those bite memories, I set out to chronicle what remains, to capture at least a loose roadmap of Milwaukee’s best single-steaming-plate Mexican marriage of foodstuffs.    

4. Kompali Taqueria

Maybe the most telling thing about restaurateurs Karlos Soriano and Paco Villar is how little, through maybe two dozen meals, I’ve ever found wrong with either of their two spots. First, they put too much pineapple on the pastor offering at Kompali, the new taco joint. Second, as a waitress once chastised me for a request, scolding, “I only have two hands!” it seems they can’t find great help at C-Viche. That is it. Everything else—from the aji verde sauce to the pork beans to the esquite to the pisco sours to the succulent beef hearts fit for even those squeamish about, “wait, this is heart?”—feels somehow  in turns regional and personal, and like it’s been consummated with a sense of thoroughness and chile peppered-love. C-Viche is really just a couple of brunch misfires short of upholding my contention that it is maybe the most interesting, if not flat out best, restaurant in Milwaukee.

Which is to say their second, stripped down, taco and tequila-focused Brady Street replacement of Cemapazuchi is certain to deliver on the basics. And it does: from the distinctly salty, cumin-tinged, creamy tomato salsa that comes with the chips, to the smoky chipotle mayo-textured blend that comes with the tacos, it is a happy ideal of Mexican cooking that Cempazuchi only really seemed to be that one time on TV. They also personify an ideal starter alambre for the uninitiated—in prefab taco form. Diced carne asada tumbles uniformly with tender chopped ham and slightly crunchy bacon bits, everything topped with onion and bell pepper before being swathed in smooth goo queso and swaddled neatly inside a homemade tortilla. While the rest of the list here strive for something between gut burstage and a drunken munchie sate, this is a happy, reasonable start not only to an alambre tour, but to a night out. With little threat of overwhelming, without grease-bombing, with nary a worry as to not having room for more drinks, dessert. In fact maybe that’s a third complaint. Or it would be if I wasn’t so happy filling up with their housemade chorizo, the aforementioned pastor, etc.  

3. Al Pastor

Despite the nachos and burritos and ‘Stallis zip code, the menu at Al Pastor does specifically promise “Mexico City style cuisine,” and alongside the eponymous pork stuff of taco dreams and the likes of bistec en chile de arbol, the alambre is presented, simply, honestly, as a “delicious combination.”     

Thin folds of tender skirt steak, with prominent sear marks, generous seasoning and decent snap, dominant the taste swirl of the mashup plate. These are buoyed by bits of salty ham—some grilltop-blackened, some fleshy; tiny granules of charred chorizo, lending a greasy beating heart to the whole; semi-charred wedges of red and green bell peppers; and bright Oaxacan cheese, half-melted throughout, gooping and draping everything like a tangled favorite blanket. Hunks of pineapple occasionally turn up too, contrasting the saltiness, lending some sweet bright sunshine, even to a barren block of Burnham in February.

It’s a richly savory meat sludge, all aspects breaking up under fork pressure, colliding, tussling, coming together in earthy, brackish bites, steaming and begging to be patted atop lightly griddled, sturdy flour tortillas. Ratchet everything up with a surprisingly zinging fresh jalapeno salsa, or a fiery vinegar-laced, arbol-based red. It’s emblematic of when food writers, like sportwriters, feel the need for that old adage of the package being greater than the sum of the parts. How else to describe the Giannis, Middleton, Bledsoe ball movement to open-three mindflow? The roll, the collective rhythm, the push and pull, the unexpectedness, the jazz, that extra-sensory unity. Like the Bucks, the alambre might be the one seed of Mexican cuisine. A “delicious combination” indeed.   

2. La Flamita

It’s like a scene out of a movie: the know-everything writer, pushing big nerd glasses back up on the bridge of his cook-bookish nose, trying out a bit of show-off Spanish, placing a knowing order, within which to don worldliness, after which to scribe a wise pen-sermon full of clever phrases and expensive-sounding words, is stopped in his cocky tracks with a simple question— “What meat?” Yes, apparently you can improvise, personalize your alambre here at this white truck parked on 20th and National. And while such off-balance thinking has led to many problematic orders through the years, it’s clear this is a dish that could only be messed up by a vegetarian. This is the thought the man in the order window must have, half-heartedly agreeing, nodding, patiently waiting, as I audibly recite every possible roster variation that comes to mind, eventually arriving on an All-Star team of asada, pastor, and chorizo.   

This is a to-go order of homogenized harmony, everything neatly, uniformly diced, melded, a goopy white cheese center holding the whole family together with the droopy, loving arms of a domineering grandmother. Nothing gets too far away, each bite seemingly packed with equal part onion and bell pepper hunks, velvety melty queso, and, in my iteration, craggly cow and greasy pork two different ways. Ignore the rote verde salsa in lieu of a truly mean-spirited, arbol-centered sauce. It lends a bit of heated vitality, vigor throughout all that togetherness. This eye-opening feel is furthered by full exploration of the bag. That tin-foiled brick down there isn’t more tortillas. It is a steaming baked potato. Soft, starchy, you can neatly crumble it atop the meat mix, or maybe refry a bit for next-morning eggs. Either way, it’s happily sponge-like, more salsa-soaking than french fries, and turns out to be an ingenious little carb-y loaf addition to the big styrofoam protein package. It’s also another surprising glimpse of the peripatetic nature of taco trucking—the road is a mighty teacher.

1. La Guelaguetza

The most delightfully-named taqueria in the city—the truck on 15th and Burnham takes its handle from an annual indigenous cultural festival in Oaxaca—has a handy translation placard for available meats: “lengua” is “tongue,” “cabeza” is “head,” “Alambres” is… “Alambres.”  Meaning, seemingly, that there is no translation. As in, if you don’t speak the language, you won’t get it. It reminds me of a time a well-meaning prankster member of my Mexican in-law tribe tried to let me in on the ultimate Spanish cuss, the one to use if anybody is really giving you a hard time. When I asked my wife to explain what it meant, I didn’t think the translation sounded so offensive. Until, later, at one of those extended relative gatherings, when, backed into a corner, being mocked for my broken espanol, fumbling for a face-saving zinger, I let the unmentionable phrase slip in front of an abuela, a tia, and a gaggle of cousins. All eyes on me, mouths aghast in collective terror and befuddlement, with crickets suddenly echoing around the awkward silence, it was like Lenny Bruce joking about Adolf Hitler. I haven’t been invited to a family funeral since.

What can’t be lost or misconstrued in translation is taste. So if you stumble through the three-syllables, you will be rewarded with an alambre of crispy asada, tender pastor from a bulbous stationary vertical spit of seasoned pork, and bacon wedges in varying levels of doneness. The multitude meat stuffs exist in loose, pepper-inflected affiliation, messily inconsistent chops leave incongruous bites—some onion-y, some gooey, all meaty and salty and dense. Such variety is the spice of life, as they say. Which is not true. Salsa is the spice of life. And the rojo here is blood red and angrily smoky, thick enough to hold its own on the mass, spicy but short of overpowering, so that the massive container of chopped, pickled habanero and onion sitting on the counter should still be utilized. Though, in the spirit of those male enhancement drug disclaimers, maybe consult with a doctor if there is any history of heart problems. A crumbly baked papa also sits atop the two-meal mash. And by now, it feels like, why not? It’s a spongy starch addition that is better to soak it up—the debris, the salty carnage, all the messy drip of life itself. Piquant, earthy, foreign, comforting, a concentrated slop of intricacy and nuance, the whole thing is really a beautiful sense bastardization, an amalgamation that only leaves trace amounts of grease guilt.     

Sometimes saying things you don’t understand really pays off.  

[keto]

Ultimate Recipe List: How I've been surviving keto I have been a baker for forever and was really struggling with keto until I found some great recipes that have helped me feel more normal on this diet. Here are those recipes and a few notes about any modifications I did to the recipe. I have copied the recipe as well as provided the source link for all curious readers.categories:Bread (non-cheese based)CcrackersSoupKeto DonutsFatbombsProducts**Forgive the extensive length of this post… i am complying to the subreddit requirements. check out more details at the links for each recipe**​Bread: Tested out two different keto "bread" recipes that don't use cheese as their base. 1. loaf format (think of the consistency of banana bread or zucchini bread): http://bit.ly/2Sa7aEU g Butter melted (3.5 oz / 1/2 cup)30 g Coconut Oil (1 oz / 2 Tbsp)7 Large Eggs (50g / 1.7 oz each)1 teaspoon baking powder (5g / 0.2 oz)200 g Almond Meal (7 oz / 2 Cups)1/2 teaspoon xanthan gum (2g)1/2 teaspoon Salt (2g)INSTRUCTIONS: Simple Method (There is a great "Aaron Method" in the link)Preheat oven to 180 c (355 F)Put the eggs into a bowl and beat for 1 - 2 mins on high.Add coconut oil and melted butter to eggs, continue beating.Add remaining ingredients. Will become quite thickScrape into a loaf pan lined with baking paper.Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).2. bun format (has a lighter eggy flavor) : http://bit.ly/2HuVY1F is here: http://bit.ly/2S4qZ0x Makes 6 small buns.Ingredients1¼ cups almond flour5 tbsp ground psyllium husk powder2 tsp baking powder1 tsp sea salt2 tsp cider vinegar1 cup boiling water3 egg whites2 tbsp sesame seeds (optional)InstructionsPreheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.Serve with butter and toppings of your choice.Ketogenic low carb 1 bun is 1 serving// Net carbs: 4 % (2 g) Fiber: 6 g Fat: 79 % (13 g) Protein: 17 % (7 g) kcal: 170​crackers & snacks 1. graham crackers (i used a different type of molasses): http://bit.ly/2HqTHEC ¼ cups almond flour¼ cup golden flax meal¼ cup granulated erythritol¼ tsp ground cinnamon2 tbsp coconut flour¼ tsp salt6 tbsp butter, cold½ tsp vanilla extract2 tsp blackstrap molasses¼ tsp liquid steviaINSTRUCTIONSPreheat oven to 350F and get out a large baking sheet. You will need parchment paper.In a food processor or large bowl add your dry ingredients and mix/pulse together.Cube the cold butter and add to the food processor or bowl. Cut the butter into the dry ingredients (process in food processor) until no big pieces of butter can be seen.Then, add the molasses, stevia, and vanilla extract and process or mix together. It should start to form a dough. Roll the dough into a ball and place in between two sheets of parchment paper.Using a rolling pin roll the dough out and roll to around ¼ inch thick.Peel one parchment sheet off the top, then place the dough on a baking sheet, leaving the bottom sheet of parchment paper on so that they don’t stick to the pan.Use a pizza cutter to cut your graham crackers into any shapes you want, and then use a fork to poke holes in each shape, like real graham crackers. This will help you prevent bubbles when baking also.Bake for 12-15 minutes or until edges get golden brown.LET COOL. These must cool to harden and to be like crackers. They will get crumbly if not. I like to recut mine once out of the oven and then wait 10 minutes, then I separate each shape to give them room to cool further. I wait until the pan isn’t warm anymore and then turn them over and let cool on the other side. This will help them stay dry and crisp in the long run.Mine made around 32 dippers but this recipe is for 8 servings, so just count how many pieces yours made, then divide by 8. This is how many pieces is in one serving.NUTRITION: Cals: 216 Fat: 19.1g Carbs: 12.5g Fiber: 3.5g Protein: 4.8g Erythritol: 6g (Net Carbs: 3g)​2. cheese crackers: http://bit.ly/2Sa7aVq and i used this recipe as a pizza crust and it was quite delicious. our pizza was frank's buffalo dip, grilled chicken, bell peppers, mushrooms, and cheese. (https://amzn.to/2Hwa2rO Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)1 cup Almond Flour2 oz Cream Cheese1 egg1/2 teaspoon sea salt1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili, thyme, oregano etc…)InstructionsMix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!Allow the crackers to cool for about 5 minutes and they are ready to eat!​Soup: 1. Zoupa Touscana (skipped the kale and onion, added a dash of oregano, salt & pepper, and onion powder. also used andouille sausage!!! yum!!) http://bit.ly/2Sa7bss the sausage (https://amzn.to/2HFoa1I considered using deer meat sausage on this recipeIngredients4 cups cauliflower (cut into small pieces)4 cups kale (torn into bite-sized pieces)1 lb spicy sausage1/2 lb cooked crumbled bacon2 quarts chicken broth (about 8 cups)1/2 large onion (diced)1 1/2 cups heavy cream1 tbsp minced garlicInstructionsCook the sausage on a skillet until brown, and then set aside.In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.Add the chicken broth, cauliflower, bacon and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).Add the heavy cream and kale, and simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)Enjoy immediately, or store in the fridge for up to 5 days.​2. Broccoli Cheddar: (served this over cauliflower rice and added a grilled chicken breast) http://bit.ly/2S4r04B cups broccoli (cut into florets)3 1/2 cups chicken broth (or veggie broth)3 cups shredded cheddar cheese (a little extra for topping if you wish)1 cup heavy whipping cream1 tbsp minced garlicInstructionsIn a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you'd like).Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.Remove from the heat once all of the cheese melts, and enjoy immediately.Store any leftovers in the fridge for up to 5 days, or freeze for a later date.​Keto Donuts i've tried and liked: 1. chocolate donut: http://bit.ly/2HuF03n cup / 100g almond flour or ground almonds40 g / 1.4 oz unsweetened chocolate melted (3 tbsp)40 g / 1.4 oz butter, very soft 3 tbsp3 tbsp cocoa powder unsweetened4 eggs1/3 cup / 55 g powdered sweetener4 tbsp heavy / double cream1 tsp baking powder1 tsp vanilla extractFor the Glaze60 g / 2.1 oz unsweetened chocolate8 drops stevia or 2 tsp powdered erythritolInstructionsPreheat your oven to 175 CelsiusIn a bowl, blend the very soft butter, cream and sweetener. Add the eggs and vanilla and mix them. Add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend them all.Put the mixture in a greased donut pan.Bake 13-15 minutes or until they are ready.Melt the chocolate in a water-bath . Add stevia how much as you want them to be sweet. Wait until donuts are cooled.Dip the cooled donuts into the chocolate and place them in the fridge.​2. lemon donuts with "cheesecake frosting" http://bit.ly/2S4qW4R the donutsCoconut oil spray to coat donut pans2 ⅓ cups almond flour1/2 teaspoon sea salt1/2 teaspoon baking soda1/2 cup granulated stevia/erythritol blend2 Tablespoons coconut oil melted3 large pasture raised eggs room temperature1/3 cup unsweetened almond or coconut milk1 Tablespoon vanilla extract1 teaspoon lemon extractFor the frosting3 oz cream cheese from grass-fed cows room temperature1 ½ teaspoon to 2 teaspoons stevia erythritol granulated sweetener1 teaspoon organic vanilla extract1 Tablespoon lemon juiceabout 1/2 cup heavy cream from grass fed cowsInstructionsFor the donutsPreheat oven to 350F.Spray two donut pans (each with room for six donuts) with oil.Sift almond flour, sea salt, baking soda and sweetener into a medium bowl.Use a whisk to mix thoroughly.Add coconut oil to dry ingredients and stir until absorbed.Add the eggs, vanilla extract and milk.Stir batter until smoothSpoon into prepared donut pans.Bake for 10 to 15 minutes.Donuts are done when the top springs back when touched.Place pans on a cooling rack and allow to cool before frosting.Lavishly frost with cheesecake frosting.Cheesecake frostingUsing a mixer, beat together cream and granulated sweetener until smooth.Add vanilla extract and lemon juice and beat to combine.Add cream a tablespoon at a time and beat with a mixer between additions.Continue to add cream in this manner until the the frosting reaches the desired consistency.​Fat bombs: I also made some great fat bombs. I would recommend the flavor of all of these, however some are more effort than others. 1. Rum balls (actual alcohol included) http://bit.ly/2Hu4ez1 Cup Cocoa Powder1/4 Cup Coconut Oil1/4 Cup Almond Flour2 Tbsp Coconut Flour2 Tbsp. Heavy Cream1/2 Cup shredded coconut2 Tsp Erythritol (SoNourished)60 ml Rum (2 oz)INSTRUCTIONSMix all the ingredients together into a bowl. Combine until sticky. Depending on the weather, if it gets to sloppy, just add some more almond flour to the mix.Roll into balls and roll in some extra shredded coconut. (I blended my shredded coconut in the nutri-bullet so it was smaller shreds). Let the disco overwhelm you as you point to the sky, then point to the floor whilst making these ones!Refrigerate on a plate and enjoy!​2. truffles (bunch of effort and i'd rate them 6/10) http://bit.ly/2S6sgUJ the cookies2 Eggs1 stick Butter softened1 tsp vanilla extract12 drops liquid stevia½ cup Swerve or sweetener of choice¼ cup unsweetened cocoa powder2 tablespoons almond flour½ teaspoon baking soda¼ teaspoon sea saltFor the truffles1 block cream cheese softened1 bag Lily's Sugar Free Chocolate Chips2 tbsp heavy creamsugar free sprinkles optionalInstructionsPre heat the oven to 350.Using an electric mixer - Cream butter and sweeteners until fluffy. Add eggs & Vanilla. Beat again until smooth.Add dry ingredients and mix until cookie dough forms.Spread dough out onto a cookie sheet, about 1/2" thick.Bake for 15 mins or until set up and starting to get firm/crunchy.Allow to cool COMPLETELY.Truffle step: Once the cookie is cooled completely crumble it using hands or food processor.Add cookie mixture to a bowl with softened cream cheese and mix until fully combined. Mixture should be able to be handled and stick together.Roll truffles into individual balls (about 11/2") Set on cookie sheet. Refrigerate 15 minutes.Add chocolate chips and heavy cream to a microwave safe bowl. Heat 30 seconds at a time, mixing each time until completely melted.Dip each truffle into the melted chocolate and return to cookie sheet. Refrigerate until chocolate has re-hardened.​3. coconut fat bombs (added 1 peanut to each. boyfriend loves these) http://bit.ly/2Hu4dLt cup coconut butter, melted1/2 cup coconut oil, melted1/4 cup + 2 tablespoons finely shredded coconut12 drops steviaInstructionsMix all ingredients. With a tablespoon, fill mini cup cake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.​4. cheesecake fat bombs (boyfriend calls these cookie dough, we didn’t crush the chocolate but simply mixed them in with the other ingredients--both of us LOVE these and they're super easy) http://bit.ly/2S3kmM2 oz (115g) cream cheese2 ounces (1/4 cup) creamy peanut butter1 oz (2 tablespoons) granular Swerve sweetener (or any natural sweetener of your choice)1/2 cup crushed dark chocolate chips, optionalDIRECTIONSAllow cream cheese and peanut butter sit at room temperature until softened.In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.Scoop small golf-sized of dough and form balls. You can dip them into crushed chocolate chips if you like, this step is optional. Arrange your fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container.​5. "peanut butter cheesecake bites" (super good but lots of time and effort... honestly thinking i might simply do the middle only and then dip the tops in chocolate afterwards instead of following the steps in the recipe) http://bit.ly/2HwDX34 oz cream cheese, softened1/4 cup powdered erythritol1 tsp vanilla extract1/4 cup heavy whipping cream1/4 cup peanut butter3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)2 tsp coconut oilinstructionsMix cream cheese, erythritol,and heavy whipping cream until smoothMix in peanut butter and vanilla extract until fully combined, set asideMelt chocolate and mix with coconut oilBrush silicone cups (I use these*) with chocolate mixture and place in freezer for 5 minutesRepeat previous step and freeze for 10 minutesPlace a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutesTop cups with chocolate to cover cheesecake fluffFreeze for 20 minutes covered or refrigerate for 1 hour​6. lemon bar fat bombs: made but haven't taste tested (holy moly this is a ton of effort... and not really low carbs if you use cashews. I switched those out for pecans and it dropped the carbs significantly. I also increased the amount of erythritol ...didn't use stevia) http://bit.ly/2RYXdKH cups raw cashews, boiled for 12 minutes or soaked for 2 hours1 cup coconut oil, melted1/2 cup coconut butterZest of 1 large lemonJuice of 2 large lemons1/4 cup coconut flour1/3 cup shredded coconut1/16 tsp pink Himalayan salt1/16-1/8 tsp powdered stevia (depending on your sweetness preference)InstructionsCombine all ingredients in food processor and blend until well-combined.Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer if you chose to boil the cashews rather than soak).Remove mixture from freezer and form into balls.Place balls in freezer for 20 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.Remove from freezer once solid. Store in airtight container in the refrigerator or freezer (you’ll need to let them thaw for a little prior to eating if you choose to freeze them).Products: Here are some products i have found and loved!! zoodle maker: https://amzn.to/2Ht4kXK rice (sam's club)shirataki noodles--be careful about brands. not all are 0 carbs. also there's a trick to making them less rubbery. rinse them then coat them in salt and let them set before cooking.Zevia drinks: https://amzn.to/2S4r2JL

[healthbolt-blog]

New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/is-microwave-cooking-safe-and-healthy/

Is Microwave Cooking Safe And Healthy

Contents

Cup velveeta cheese

Healthy oven baked chicken

Chicken breast recipes.

Affairs cooking; smart

Microwave egg maker

Method 3: Microwave: Place pumpkin pieces in a glass bowl; cover with microwave-safe plastic wrap. Cook on HIGH until tender, about 15 minutes. Move the pieces around twice during cooking. Cool, then scrape out the tender flesh with a spoon; discard rind.

Healthy Way To Cook Spaghetti Squash Spaghetti squash is quickly becoming one of the hottest healthy alternatives to pasta, but we bet you don’t know how easy it is to make! While there’s always the … Once it’s steamed to perfection, d… 10 Healthy, Easy Ways to Cook Squash of All Sorts … I first tried spaghetti squash about a year ago and really do enjoy that. Our local farmers market just opened up last week and I know that they will be carrying a few different types of squash soon and was going to look for some ideas to try out one of the other squashes that they sell … Like all winter squash, spaghetti squash requires some time in the oven before it becomes tender enough to eat. The quickest way to get this side dish on the table is to cut the squash in half and cook it face-down in a baking dish. Let’s Cook Healthy Meals For Independent Living Cooking Rhubarb Healthy Bulletproof has a recipe for keto-friendly fudge three ways, but we think with a little elbow grease, you could probably make … When it comes to Passover feasting, everyone is always hyper-focused on the seder dinners. Your extended family most likely visits from all over and probably expects a perfectly-curated menu, like our Crowd-Pleasing Recipes for Your Family’s Seder or our 12 Main Dishes Perfect for Passover.But the holiday is an entire week long, and by day three we’re tired of cream cheese-covered matzo. How To Eat Healthy Without Cooking Mowry offers up some invaluable tips on how to season food to perfection without using heaps of traditional salt and sugar. T… Healthy Dorm Cooking Sick of the dining hall? You can make everything you’d ever want to eat — from healthy snacks to ‘gram-worthy desserts in your dorm room. 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Your extended family most likely visits from all over and probably expects a perfectly-curated menu, like our Crowd-Pleasing Recipes for Your Family’s Seder or our 12 Main Dishes Perfect for Passover.But the holiday is an entire week long, and by day three we’re tired of cream cheese-covered matzo. How To Eat Healthy Without Cooking Mowry offers up some invaluable tips on how to season food to perfection without using heaps of traditional salt and sugar. T… Healthy Dorm Cooking Sick of the dining hall? You can make everything you’d ever want to eat — from healthy snacks to ‘gram-worthy desserts in your dorm room. Ingredients: 1/2 cup velveeta cheese, 1 tablespoon milk … She says this interdisciplinary academic track has provided her with the tools to help translate her zeal for healthy … and … Cooking Healthy For Your Family But no matter what your ideal solution looks like, in today’s reality, you’re likely to find that cooking healthy family meals at home is the best way to keep both your wallet and … Best Way To Cook Cauliflower Healthy “We’re going to put ourselves out there in a big way. That’s what we did.” While the meal prep service focuses on healthy … … Yep, this is a pizza crust made of vegetables. It might sound like something that your holistic-commune-dwelling, essential-oil-vaping, ultra-granola aunt came up with in a fever dream, but cauliflowe… We call this

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It might sound like something that your holistic-commune-dwelling, essential-oil-vaping, ultra-granola aunt came up with in a fever dream, but cauliflowe… We call this our our “best” baked oatmeal … these 31 recipes will help you go keto without sacrificing flavor. collard greens Make Way Better Wraps Than Lettuce Ever Could Collard Wraps make the per… The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. healthy ways To Cook Hamburger Meat the CDC is also urging people to wash their hands and any items that come into contact with raw ground beef with soap and water after use. Make sure to stay safe by following health officials’ recomme… Eating an Online Meat For Sale Oregon is an excellent way of being healthy and providing all the … there are various benefits attached to meat. 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Jessi wanted to eat more vegetables ins… How To Cook Healthy Chicken Breast In Oven If you’re a healthy eater, you probably eat a fair … while you heat the oven to 400 degrees and place six chicken breasts in a baking dish coated with cooking spray. Get creative and stir 1 teaspoon … Maybe I’ll finally take my Instant Pot out of the box and start cooking some quick and easy … it tastes like it was cooked … Season the chicken with a little salt and pepper. Place the breasts skin-side down in the skillet and cook until nicely browned. Then turn them skin-side up and transfer the skillet to a preheated 400 … A baked chicken breast is the unsung hero of weeknight dinners. It’s far simpler than cooking chicken breast on the stove—and it’s guaranteed to please even the pickiest family members. No, oven-baked chicken breast is not the sexiest dinner you’ll ever make (especially if it’s the skinless … Jan 16, 2018  · How to bake chicken breast in the oven. … Healthy oven baked chicken breast recipes. You can use the brined chicken breasts as the base for a lot of fantastic chicken recipes. Here are some of my favorites: … Cook the chicken breasts in the oven for about 18-20 minutes at a 365 F (185 C), depending on the size of the chicken breasts. … Let’s Cook Healthy Meals For Independent Living Cooking Rhubarb Healthy Bulletproof has a recipe for keto-friendly fudge three ways, but we think with a little elbow grease, you could probably make … When it comes to Passover feasting, everyone is always hyper-focused on the seder dinners. Your extended family most likely visits from all over and probably expects a perfectly-curated menu, like our Crowd-Pleasing Recipes for Your Family’s Seder or our 12

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